A great Swiss chef served Seafood Chowder at his restaurant here. I haven't made the copy cat recipe in 30 years but been thinking about it. I recall sautéing potatoes cubes, onions & carrots then making a roux. Added cream and milk, simmered, then added shrimp, white fish, crab & lobster when appropriate. Feels like I'm forgetting a seasoning or something. I bought canned clam chowder from NE, it wasn't very good. Yours looks yum!